In honor of the new year and all of those resolutions being set, here’s a throwback post to one of my favorite salad recipes. It’s a good way to get your veggies in!
Here are most of the salad dressing ingredients I used…
The salad…a work in progress…
Looks good, eh? Another Rainbow for dinner!
THIS, my friends, is a KEEPER.This “made up” dinner is good enough for company. And I plan to contact some unsuspecting friends to make them let me “cook” it for them.Hmmmm….now who will get that call…
Asian Kale Chicken Salad
2016-01-03 11:07:04
Serves 2
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Salad
- 2 C. chopped kale
- 1/2 C. purple cabbage, shredded
- 1/2 C. carrots, shredded
- 1/2 C. peppers, sliced (red, orage, yellow....whatever you've got!)
- 1/4 C. salted sunflower seeds
Dressing
- 1/4 C. peanut butter
- 1/4 C. honey
- 1/4 C. tahini paste
- 1 T. low sodium soy sauce
- 1 large clove garlic
- juice of two limes
- 1/4 C. extra virgin olive oil
- salt and pepper, to taste
Chicken
- 8 oz. chicken breast, pan seared then sliced
Instructions
- In a salad bowl, combine salad ingredients. Set aside.
- In a separate bowl, mix together: peanut butter, honey, tahini paste, soy sauce, garlic, lime juice. Then whisk in olive oil and add salt and pepper to taste.
- Add chicken and dressing over top of the salad. Enjoy!
Notes
- Recipe makes extra dressing; be sure not to overdress the salad.
Meemaw Eats https://www.meemaweats.com/
Patty this Salad looks like it will taste good. It’s a keeper?